4 garlic cloves
4-5 (or to taste) birds’ eye chillies
3 tbsp vegetable oil
200g (7 oz) pork mince
2 tbsp oyster sauce
1 tbsp fish sauce
1 cup Thai basil leaves (or regular Italian basil is fine too)
Use a mortar and pestle to pound the garlic and chillies to a very rough paste. Remove any large garlic skins and chilli
Heat 1 tablespoon of the oil in a wok or frying pan over high heat. Add the garlic chilli paste and stir-fry for half a minute. Then add the pork and stir-fry for a minute. Add in the oyster sauce and fish sauce and stir-fry until the pork is cooked. Toss through the basil leaves, then remove from heat and set aside for later.
Heat the remaining 2 tablespoons of oil in a small frying pan over high heat. Crack the eggs in and cook for 2-3 minutes or until the edges are crispy and the yolk is cooked to your liking. Remove the pan from the heat. Spoon out some of the excess oil. Then spoon the spicy pork mixture over the eggs. Serve in the pan.